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Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars, tablets and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate) contains milk solids.
Daniel Peter (9 March 1836 – 4 November 1919) was a Swiss chocolatier and entrepreneur who founded Peter's Chocolate.A neighbour of Henri Nestlé in Vevey, [1] he was one of the first chocolatiers to make milk chocolate and is credited for inventing it, [1] [2] [3] in 1875 or 1876, by adding powdered milk to the chocolate.
Peter ultimately solved the issue by using condensed milk from the Anglo-Swiss Milk Company, which he further dehydrated. [7] This is called the milk chocolate crumb process. [8] He previously also tried using powdered milk but without success. [9] In 1875, a first version of solid milk chocolate was created and commercialized. [10]
Milk had previously been added to chocolate, but it was expensive and difficult to keep fresh. [112] In 1879, the conching process was invented by the Swiss chocolatier Rodolphe Lindt, which heats and agitates liquid chocolate for days to change flavor and increase smoothness. Before Lindt invented conching, chocolate had been gritty. [113]
A glass of pasteurized chocolate milk made from water buffalo's milk produced by the Philippine Carabao Center. Ready to drink chocolate milk are produced by homogenization. At or below room temperature, chocolate is a solid, which does not dissolve, but instead remains a powdered solid suspended in milk. The suspension must be stabilized ...
And, of all the various cocoa products in stores, milk chocolate is the most popular nationwide, YouGov reports.Swiss entrepreneur and chocolatier Daniel Peter invented milk chocolate in 1875 by ...
Milton S. Hershey, c. 1915 Milton Snavely Hershey (September 13, 1857 – October 13, 1945) was an American chocolatier, businessman, and philanthropist.. Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk.
In 1847, English chocolate maker J. S. Fry & Sons produced arguably the first chocolate bar. Later developments were in Switzerland, where Daniel Peter introduced milk chocolate in 1875 and Rodolphe Lindt made chocolate more blendable by the process of conching in 1879.